TasteO F S A I N T P

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COMPILED BY:

Place all ingredients in a mixer and whip until light and creamy.

Serve with hot pretzels, fresh bread or vegetables

Preparation

1 cup Pickles diced or chopped small2 cup Cream Cheese (Whipped)½ cup Green Onion½ cup Cheddar Cheese1 TBSP Dill Dry2 TBSP Dry Ranch Mix2 TBSP Fresh Jalapeno Chopped

Ingredients

10 minutes • Makes 6 servings

Pickle Dip

Tip: Use Fresh Dill if available

¼ cup. Lightly butter toast or

pretzel and sprinkle with dry ranch mix..

Recipe Index1. Pickle Dip

Brian Ingram of Hope Breakfast Bar

2. Basic Scone Leah Raymond of Cafe Astoria

3-4. Cinnamon Star Bread Lorelei McInerny of Cooks on Crocus Hill

5. Rainbow Matcha Leah Raymond of Cafe Astoria

6. Huckleberry Margarita The Saint Paul Hotel

7. Picadilla

Milissa Silva of Burrito Mercado

8. Flautas Milissa Silva of Burrito Mercado

9. Pad Thai Sawadtee Thai Cuisine

#M

YSAI

NTPA

UL

@visitsaintpaul

/VisitSaintPaul

VisitSaintPaul.com@saintpaul

10-11. Heirloom Tomato & Sweet Corn BLT Chef Marshall Paulsen of the Minnesota Farmer's Union Booth at the Minnesota State Fair

12. No Bake Keylime Cheesecake Bites Alicia Hinze of The Buttered Tin

Place all ingredients in a mixer and whip until light and creamy.

Serve with hot pretzels, fresh bread or vegetables

Preparation

1 cup Pickles diced or chopped small2 cup Cream Cheese (Whipped)½ cup Green Onion½ cup Cheddar Cheese1 TBSP Dill Dry2 TBSP Dry Ranch Mix2 TBSP Fresh Jalapeno Chopped

Ingredients

10 minutes • Makes 6 servings

Pickle Dip

Tip: Use Fresh Dill if available

¼ cup. Lightly butter toast or

pretzel and sprinkle with dry ranch mix..

Place all ingredients in a mixer and whip until light and creamy.

Serve with hot pretzels, fresh bread or vegetables

Preparation

1 cup Pickles diced or chopped small2 cup Cream Cheese (Whipped)½ cup Green Onion½ cup Cheddar Cheese1 TBSP Dill Dry2 TBSP Dry Ranch Mix2 TBSP Fresh Jalapeno Chopped

Ingredients

10 minutes • Makes 6 servings

Pickle Dip

Tip: Use Fresh Dill if available

¼ cup. Lightly butter toast or

pretzel and sprinkle with dry ranch mix..

Place all ingredients in a mixer and whip until light and creamy.

Serve with hot pretzels, fresh bread or vegetables

Preparation

1 cup Pickles diced or chopped small2 cup Cream Cheese (Whipped)½ cup Green Onion½ cup Cheddar Cheese1 TBSP Dill Dry2 TBSP Dry Ranch Mix2 TBSP Fresh Jalapeno Chopped

Ingredients

10 minutes • Makes 6 servings

Pickle Dip

Tip: Use Fresh Dill if available

¼ cup. Lightly butter toast or

pretzel and sprinkle with dry ranch mix..

I N G R E D I E N T S:1 cup pickles diced or chopped small2 cup cream cheese (whipped)1/2 cup green onion1 TBSP dill dry2 TBSP dry ranch dip2 TBSP fresh jalapeno chopped

Brian IngramOwner of Hope Breakfast Bar

P R E P A R A T I O N:Place all ingredients in a mixer and whip until light and creamy.

Serve with hot pretzels, fresh bread or vegetables.

Tip: Use fresh dill if available 1/4 cup. Lightly butter toast or pretzel and sprinkle with dry ranch mix.

RECIPE PROVIDED BY:

@hopebreakfastbar

hopebreakfast.com

/HopeBreakfastBar @hopebreakfastmn

Pickle Dip1

I N G R E D I E N T S:3 cup flour1/2 cup sugar2 TSP baking Powder1/2 TSP baking Soda1 TSP salt12 TBSP butter2 Cup frozen fruit10 oz heavy cream

Leah RaymundoOwner of Cafe Astoria

P R E P A R A T I O N:Mix dry ingredients. Cut cold butter into small pea sized pieces. Add frozen fruit and stir. Mix in cream just until dough starts to come together. Dump onto sprayed baking sheet and press into sircle. Bake at 425 degrees until done.

TIP:I love making blueberry, lemon and ginger scone

Basic Scone

RECIPE PROVIDED BY:

@cafeastoriasaintpaul

cafeastoria-stpaul.com

/CafeAstoriaSaintPaul

Video available online:Facebook.com/CafeAstoriaSaintPaul

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I N G R E D I E N T S:2 cups (241g) King Arthur Unbleached All-Purpose Flour1/4 cup (46g) potato flour or 1/2 cup (46g) dried potato flakes1/4 cup (35g) Baker’s Special Dry Milk or nonfat dry milk3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough1/4 cup (4 tablespoons, 57g) unsalted butter, at room temperature2 teaspoons instant yeast1 tablespoons (25g) sugar1 teaspoon salt1 egg for egg wash

Makes 1 Cinnamon Sugar filling:1 large egg, beaten1/2 cup sugar1 tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon**Stir sugar and cinnamon together

Lorelei McInernyChef at Cooks of Crocus Hill

P R E P A R A T I O N:Add all of the dough ingredients to a large bowl or a stand mixer fitted with a dough hook. Mix to incorporate and then knead until you have a soft, smooth dough.

Lightly grease a large bowl and place the dough in it. Cover the bowl with plastic wrap or a damp tea towel and let rise in a warm place for about an hour, or until the dough is almost doubled in size.When the dough is ready, divide it into four equal pieces. Roll each piece of dough out into a 10” round.

Place the first circle of dough onto a parchment-lined baking sheet. Brush the surface lightly with the beaten egg, leaving 1” space without egg around the edge. Spread ⅓ of the filling on the dough. Place the second circle of dough on top of the filling, brush with egg wash and spread ⅓ of the filling on the dough. Repeat with the next round. Place the final dough round on the top.

Trim the edges of the circles if they aren’t even. Place a 2” wide drinking glass, biscuit cutter, or other circular object in the center of the top circle of dough.

Using a very sharp knife, cut through the dough from the outer edge to the edge of the circular object in the center. Cut sixteen equal slices.

Cinnamon Star Bread

RECIPE PROVIDED BY:

cooksofcrocushill.com

CONTINUED

3

@CooksofCrocusHill/CooksofCrocusHill

Lorelei McInernyChef at Cooks of Crocus Hill

Take two slices of dough and twist them away from each other twice. Repeat around the entire circle. Take each pair of twisted slices and lay one end over the other to create a pointed end and press the ends together firmly to seal the dough.

Cover loosely with plastic wrap and let the dough rise for 15 minutes, while you heat the oven to 400 degrees F.

Brush the top of the loaf with beaten egg, sprinkle with flaky sea salt or sugar and bake it for 15 minutes, or until lightly golden brown.

Serve warm or at room temp. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

This can be made a few days in advance. Wrap the baked bread well in plastic then foil and freeze. The day you want to serve it, remove from the freezer and unwrap. Place the frozen bread on a baking sheet and loosely cover with foil, and place in a 350 degree oven for 15-20 minutes.

Optional: whisk together ½ cup powdered sugar and 1-2 Tablespoons milk to make a glaze and drizzle over the bread right before serving.

Cinnamon Star Bread

RECIPE PROVIDED BY:

@CooksofCrocusHill

cooksofcrocushill.com

/CooksofCrocusHill

Video available online:blog.cooksofcrocushill.com/mini-class-starbread/

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I N G R E D I E N T S:2 teaspoon of matcha 2 oz. hot waterPeppermint syrup Food coloring Milk - can be non-dairy milk

P R E P A R A T I O N:Step 1: put two teaspoons of matcha in your cupStep 2: add 2 ounces of hot waterStep 3: whisk the matcha and hot waterStep 4: add the two pumps of peppermint syrupStep 5: steam your milkStep 6: pour the steam milk to the cup

The color we use is food coloring.

If you don’t have an espresso machine at home you can make it iced peppermint matcha just add the ice in the glass.

Rainbow Matcha

Leah RaymundoOwner of Cafe Astoria

RECIPE PROVIDED BY:

@cafeastoriasaintpaul

cafeastoria-stpaul.com

/CafeAstoriaSaintPaul

5

I N G R E D I E N T S:Margarita:2 oz tequila.5 oz triple sec or Cointreau.5 oz lime juice fresh1 oz huckleberry syrup

Huckleberry Syrup:1 pint of pressed huckleberries1 cup of sugar1 cup of water

The Saint Paul Hotel

P R E P A R A T I O N:1. Add ice in to a cocktail shaker2. Add all ingredients and shake vigorously for 10 seconds 3. Rim margarita glass with sea salt.4. Purge shaker contents into glass5. Garnish with lime. Huckleberry Syrup Preparation:Bring to boil and simmer on low heat until thickens to a syrup consistency.Strain with fine mesh strainer and cool for 1 hour.Bottle syrup in squeeze bottle

Huckleberry Margarita

RECIPE PROVIDED BY:

@saintpaulhotelsaintpaulhotel.com /TheSaintPaulHotel @ SaintPaulHotel

6

I N G R E D I E N T S:1 lb ground beef1/3 cup white onion chopped2 garlic cloves1 serrano pepper1 1/2 cup (8 oz) diced potato1 lb (about 2 large) tomatoes diced1 Knorr beef bouillon cube1/3 cup chopped cilantro

Here an El Burrito Mercado family favorito and every family has their own special touch to it. You can revise this recipe by adding olives, frozen carrots and peas. It is great filling in tacos, enchiladas, chile rellenos or tostadas!

Milissa SilvaOwner of El Burrito Mercado

P R E P A R A T I O N:Heat oil in a large skillet; once oil is hot add the ground meat to cook.

Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.

Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Seranno pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes. Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.

Finally, season with salt and pepper and add the chopped cilantro.

Picadillo

RECIPE PROVIDED BY:

@elburritomn

FAMILIA SILVAEST. 1979

®

elburritostp.com

/ElBurritoMercado @ELBURRITOM

7

I N G R E D I E N T S:1 chicken breast cooked and shredded 12 corn tortillas1 cup chopped lettuce1/2 cup crema1/4 cup oil for frying (enough to cover flautas)1 cup salsa aguacate or nortena from EBM deli1 cup pico de gallo - optional1/2 bunch fresh chopped cilantro4 chopped jalapeños optional1 limesalt to taste toothpicks

Milissa SilvaOwner of El Burrito Mercado

P R E P A R A T I O N:Add the chicken to the previously heated tortillas (they need to be flexible to roll) and roll. Stick a toothpick to make it easier to hold or use tongs to hold each taco in hot oil until it seals and doesn’t unroll.

Fry them on all sides turning until golden brown, drain on a paper towel, remove toothpicks.

Top with all desired garnish!

Flautas

RECIPE PROVIDED BY:

@elburritomn

elburritostp.com

/ElBurritoMercado @ELBURRITOM

FAMILIA SILVAEST. 1979

®

8

I N G R E D I E N T S:1 8-ounce package rice noodle3 tablespoons oil3 cloves garlic¼ cup fresh shrimp or prawns (optional)¼ cup Thai fish sauce¼ cup sugar2 tablespoons vinegar1 tablespoon paprika1 egg, beaten1 teaspoon sweet black soy, sauce2 green onion (green part only), chopped¼ cup ground roasted peanuts1 cup bean sprouts

Garnish:½ cup bean sprouts½ cup chopped green onion (green part only)½ lemon cut in wedges

Cyndy HarrisonSawatdee Thai Cuisine

P R E P A R A T I O N:Soak the rice noodles in cold water for 30 minutes, or until soft. Drain noodles and set aside.

Heat a large skillet or wok until hot, then add the oil. Stir-fry the garlic and fresh shrimp. Add the noodles and stir-fry until the noodles are translucent. Reduce the heat if the mixture is cooking too quickly or the noodles stick together.

Add the fish sauce, sugar, vinegar and paprika; stir-fry the mixture until thoroughly combined.

Stir in the egg. Turn the heat to high and cook, stirring gently, until the egg sets. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of liquid is reduced.

Mix in soy sauce, green onions, peanuts and bean sprouts; stir well.

Place on a serving dish, arranging the additional bean sprouts and green onions with the lemon wedges in an attractive manner.

Sawatdee Pad Thai

RECIPE PROVIDED BY:

sawatdee.com/saint-paul

/sawatdeestpaul

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I N G R E D I E N T S:Sweet corn chipotle coulis:3 small ears of corn, grilled and cobbed (2 cups of corn)⅓ cup heavy cream⅓ cup coconut milk2 small dehydrated chipotles, rehydrated in watersalt, to tastepepper, to taste

Sunny seed pesto:1½ cups basil leaves, packed and rough chopped½ lemon, zest and juice scant 3 tablespoons garlic cloves, rough chopped⅓ cup sunflower seeds, toasted and cooled⅔ cup Parmesan, shreddedsalt, to tastepepper, to taste¾ cup sunflower oil

The layered flavors in this BLT will knock your socks off. A hit at the Minnesota Farmers Union booth at the Minnesota State Fair, the Heirloom Tomato and Sweet Corn BLT left food critics and state fair goers singing its praises far and wide. The Sweet Corn Chipotle Coulis and Sunny Seed Pesto sauces can be used to jazz up any number of dishes, and both keep well in the fridge. Yields: 8 sandwiches

Chef Marshall Paulsen and Owner Tracy Singleton Birchwood Café in partnership with Hmong American Farmers Association for the book "The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories" by Minnesota Cooks.

P R E P A R A T I O N:Sweet corn chipotle coulis: In a sauce pot mix corn kernels with heavy cream, coconut milk, and chipotles. Heat slowly over low heat; stop cooking when mixture reaches a soft rolling boil. Purée with an immersion wand or food processor until corn mixture is thicker and spoonable. Add salt and pepper, to taste.Leftover sweet corn chipotle coulis makes a fabulous dip for corn chips or stirred into mayonnaise or soups.

Sunny Seed Pesto: Roughly chop basil with a knife. Add basil to a food processor or blender and briefly blend with lemon juice, zest, and garlic. Add sunflower seeds, Parmesan, salt, and pepper together until coarsely blended. Stream in oil until pesto is thinned and ingredients are thoroughly combined. Taste and correct seasonings with salt and pepper.

Heirloom Tomato and Sweet Corn BL T

RECIPE PROVIDED BY:

@minnesotacooks

minnesotacooks.org/the-farmer-and-the-chef

/minnesotacooks

@MinnesotaCooks

10

CONTINUEDPhoto by Katie Cannon

P R E P A R A T I O N:Pesto mayo: Use a whisk to mix ingredients together.

To assemble:Toast bread, then spread 1 ounce sweet corn chipotle coulis on each of eight slices. Top each with 2-3 lettuce leaves, 2-3 bacon slices and 2 to-mato slices. Spread 1 ounce pesto mayo on each of the remaining slices of bread and place atop the sandwiches.

I N G R E D I E N T S:Pesto mayo:½ cup sunny seed pesto½ cup mayonnaisesalt, to tasteblack pepper, to taste

To assemble:16 slices bread2 pounds thick cut bacon slices, cookedcrisp lettuce leaves2-3 heirloom tomatoes, slicedsweet corn chipotle coulispesto mayo

The layered flavors in this BLT will knock your socks off. A hit at the Minnesota Farmers Union booth at the Minnesota State Fair, the Heirloom Tomato and Sweet Corn BLT left food critics and state fair goers singing its praises far and wide. The Sweet Corn Chipotle Coulis and Sunny Seed Pesto sauces can be used to jazz up any number of dishes, and both keep well in the fridge. Yields: 8 sandwiches

Chef Marshall Paulsen and Owner Tracy Singleton Birchwood Café in partnership with Hmong American Farmers Association for the book "The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories" by Minnesota Cooks.

Heirloom Tomato and Sweet Corn BL T

RECIPE PROVIDED BY:

@minnesotacooks

minnesotacooks.org/the-farmer-and-the-chef

/minnesotacooks

@MinnesotaCooks

11

Photo by Katie Cannon

I N G R E D I E N T S:Crust:1 cup of graham crushed graham crackers1/2 cup sugar4 oz butter (1 stick)

Cheesecake:1 pound of cream cheese1 can of sweetened condensed milk1/3 cup key lime juice or freshly squeezed limes

Alicia HinzeOwner of The Buttered Tin

P R E P A R A T I O N:Crust:Mix the graham and sugar together, add melted butter and mix until all combined. Press the graham cracker mixture all the way around a mini muffin tin. Bake for approximately 8 minutes at 350 or until lightly golden.

Cheesecake:Beat the room temperature cream cheese until smooth. While mixing, slowly add the condensed milk until combined and then slowly add the juice. Beat until smooth and combined.

Once the graham crust has cooled, pour the cream cheese onto the crust. If you are like my kids, you would put sprinkles on top, because we put sprinkles on everything here. :)

Place the cheesecake into the fridge and let set for at least 2 hours.

Enjoy!

No Bake Key Lime Cheesecake Bites

RECIPE PROVIDED BY:

@TheButteredTin

thebutteredtin.com

/TheButteredTin @TheButteredTin

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